Working in my garden today I realized I planted enough herbs last month to supply a small restaurant chain for at least a year! What to do with all of them? Either all of my friends would get “herbs for the holidays” or I needed to dream up some new recipes–fast.
Then it occurred to me–you always hear about wine pairing so I thought I’d try “veggie-pairing”.
I rummaged through the fridge and pulled out a zucchini, an onion and a sweet potato and here’s what I came up with: Thyme and cinnamon with sweet potato. Tarragon with the onion, for a little taste of France. And parsley for the zucchini.
I was so excited about how good it turned out I just had to share. So here it is–a really tasty veggie dish in three easy steps.
- Peel and cut sweet potato into cubes. Put in baggie with thyme and cinnamon.
- Cut onion into wedges and put in baggie with whole tarragon stems.
- Cut zucchini into 2 inch slices and put in baggie with parsley.
- Drizzle about 1 teaspoon olive oil into each baggie.
- Season each bag with Trader Joe’s 21 Seasoning Salute and salt and pepper. If you don’t have Trader Joe’s you can use any seasonings you prefer.
Arrange in three rows on a cookie sheet, tucking the herbs around the veggies.
Step Three: Roast at 425 for about 20-25 minutes until tender. The herbs will blacken, but that’s okay, you won’t serve them. Spoon onto a nice white platter and serve warm or at room temperature. I think they would be great with a nice garlic-stuffed pork tenderloin….but unfortunately I didn’t find one in the fridge tonight!
I still have a lot of herbs in the garden, so if you’re in the neighborhood, stop by, I’m happy to share!